The effect of sugars (sucrose, glucose, and xylose) at different concentrations (0%, 10%, 20%, and 30%) on dynamic rheological properties of corn starch pastes (5% w/w) was investigated by small-deformation oscillatory measurements of storage moduli (G′) during cooling and aging. Magnitudes of G′ increased sharply during cooling (from 95 to 4 °C) and decreased with increase in concentration of sugar. The xylose was found to show the greatest reduction in the values of G′ among the sugars tested. G′ values as a function of aging time (10 h) at 4 °C increased rapidly at initial stage and then reach a pseudoplateau region at long aging times. Increasing the sugar concentration resulted in the decrease in pseudoplateau values. In general, G′ values in corn starch-sugar composites were reduced in the presence of sugars, and decreased in the following order: xylosesucroseglucosecontrol (no sugar).
|Number of pages||7|
|Journal||Journal of Food Engineering|
|Publication status||Published - 2004 Oct|
- Corn starch
- Storage modulus
ASJC Scopus subject areas
- Food Science